Combine 1 T. honey, 3 T. soy sauce, 3 T. balsamic vinegar, 2 tsp grated ginger, 1 clove crushed garlic, and 1 T. olive oil in a shallow glass dish. Season two large mahi mahi filets with salt and pepper and place them in the dish. Cover and refrigerate for 20 minutes to marinate.
Heat 1 T. vegetable oil in a large skillet over medium heat. Remove fish from the dish, reserving marinade, and fry for about 5 minutes on each side, turning once, until fish flakes easily with a fork. Remove fish to a platter and keep warm.
Pour reserved marinade into the skillet. Heat over medium heat until reduced to a thick glaze consistency. Pour over fish and serve immediately.
I accompanied this with steamed Asian vegetables (snow peas, carrots, and mushrooms).
I should note that the original recipe called for more honey and less ginger. It's not the sort of thing one needs to be precise about.